Problems of employer-employee relations are approached from managements point of view. Course objectives are designed to
1. Familiarize students with current issues and activities related to human resource management in the service industry.
2. Expose students to common personnel management practices and constraints.
3. Enable students to develop a framework for analyzing important personnel issues.
4. Provide students the opportunity to acquire and practice verbal and written communication skills.Problems of employer-employee relations are approached from managements point of view. Course objectives are designed to
1. Familiarize students with current issues and activities related to human resource management in the service industry.
2. Expose students to common personnel management practices and constraints.
3. Enable students to develop a framework for analyzing important personnel issues.
4. Provide students the opportunity to acquire and practice verbal and written communication skills.
使學生瞭解餐旅產業人力資源管理的實務作法,制度與分析架構, 以初步建立人力資源管理的實務運作概念及分析的能力; 並且讓學生實際參與人力資源管理的個案報告及時事討論. 特定目標: 1.具備對人力資源管理理論與實務雙方面的整體認知. 2.對人力資源管理運作系統與方法建立初步的瞭解. 3.習得如何運用所學人力資源管理理論於實際企業組織當中. 4.幫助個人建立成為企業組織中人力資源規劃經理人之專業能力.
To enable students to understand the practical practices, systems and analytical frameworks of human resource management in the hospitality industry, so as to initially establish the practical operational concepts and analytical capabilities of human resource management; and to allow students to actually participate in case reports and current affairs discussions on human resource management. Specific objectives : 1. Have an overall understanding of both the theory and practice of human resource management. 2. Establish a preliminary understanding of human resource management operation systems and methods. 3. Learn how to apply the human resource management theory learned in actual corporate organizations. 4 .Help individuals build professional capabilities to become human resource planning managers in corporate organizations.
Human Resources Management for the Hospitality Industry by Mary L. Tanke
Human Resources Management for the Hospitality Industry by Mary L. Tanke
| 評分項目 Grading Method | 配分比例 Grading percentage | 說明 Description |
|---|---|---|
| Mid-term examinationMid-term examination Mid-term examination |
25 | |
| Final examinationFinal examination Final examination |
25 | |
| Group projectGroup project Group project |
30 | |
| Class participationClass participation Class participation |
10 | |
| AttendanceAttendance Attendance |
10 |
